You don’t need yeast powder when making cakes.

There are two modes for cake rising

1. Physical foaming: a. When egg whites are stirred, they will be encapsulated in air and expand. b. The yellow butter will be encapsulated in air and expand when stirred;

2. Chemical foaming: baking soda, baking powder and acidic substances in the material react to produce carbon dioxide gas foaming.

Yeast is a fungus and belongs to the biological foaming process. It is generally used in making bread. Compared with baking soda, it takes longer (at least 1 to 2 hours) to grow and reproduce enough yeast to be discharged. The gas needs to be strong enough, and in this process there will also be alcohol (ethanol), a variety of volatile acid salts, etc., giving the bread a unique sour flavor.

The cake does not use yeast, because the cake batter has poor gluten and cannot retain its air for a long time, and the sour bread-like aroma will make the cake look spoiled.